Polenta Wedge, with Prosciutto and Ricotta-Chive Sauce

Polenta e Prosciutto con Salsa di Ricotta ed Erba Cipollina

Preparation info
  • Serves


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

I tasted this dish in a farmhouse not far from San Daniele and will never forget how exquisite the first bite was. So were the second and third. You may serve it as an appetizer or, in a larger portion, as a lunch with a glass of wine and a salad. This recipe is for one serving because it uses leftover polenta. Simply multiply the quantities by the number of diners you will serve.